We came across this interesting study recently, looking at differences between the muscle tissue in red and roe deer. What is striking is the high levels of iron relative to beef, the high levels of protein and the low saturated fat.

We have nothing against saturated fat, in well raised animals (pasture for life and free to roam). However, there does seem to be a case for suggesting that maybe wild ruminants should be forming much more of our diet than they currently do.

It appears to have high densities of micronutrients and favourable fatty acid profiles, whilst also being as high or higher in protein than other red meats.

We, as creators of Fauna, always had a deep instinct that wild, red meat was an absolutely fantastic source of protein and a number of micronutrients. The fatty acid profile only helps support this. We need fats in our diet, but maybe a bit less of the fats from heavily processed, industrially farmed red meat that is prevalent and easy eating for most people.

We have always wondered if maybe the wild venison that roams the land in the UK, completely wild, is not what we are evolved to eat? Is it not animals like these that our ancestors would have hunted and thrived upon?

Anyone who is interested in their physical health, performance and longevity might want to consider eating some more wild venison. Not only is it very good for us, it is absolutely delicious.